Sunday, March 6, 2011

Doughnut Muffins

I'm a little behind the recipe trend. Doughnut muffins have been making the rounds for quite some time and I seem to have never gotten around to trying them. This week's pub trivia focused on Tim Horton quite a bit, so it seemed only appropriate to finally make doughnut muffins. These don't quite taste like a doughnut, but they're incredibly light. At the end, you're supposed to dip the muffins in melted butter and then dip in sugar and cinnamon. I didn't want something quite that messy, so I cut back on the butter and sugar and simply brushed butter on the tops and then sprinkled on the sugar. Original directions are included below.

Doughnut Muffins (from lemanda on Tasty Kitchen)

1 3/4 cup (195g) Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Nutmeg
1/2 teaspoons Cinnamon
1/3 cups Oil
3/4 cups (170g) White Sugar
1 whole Egg
3/4 cups Milk
1/4 cups Butter
1/3 cups White Sugar
1 Tablespoon Cinnamon

1. Combine flour, baking powder, salt, nutmeg and cinnamon.
2. Combine oil, sugar, egg and milk in a separate bowl.
3. Add dry ingredients to wet and stir only to combine.
4. Bake at 350 degrees for 15-20 minutes.
5. Meanwhile, melt the butter in a bowl.
6. Combine the white sugar with the cinnamon in another bowl.
7. Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

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